Sunday, March 11, 2012

Lemon curd cheesecake

This cheesecake doesn't look like anything special, but almost everyone who had some declared it to be one of the best cheesecakes ever. It's amazingly light and smooth, almost fluffy—probably because the yogurt (subbed for sour cream) is inside the filling, instead of being an extra layer on top. I plan on using this method for pretty much every cheesecake here on out, and I suggest that you try it too. The lemon curd is, unsurprisingly, also a delicious addition.

6 oz graham crackers
5 T melted butter
2 T sugar

Preheat the oven to 350F. Grind the ingredients together in a food processor, and press into the bottom and sides of a 9" springform pan. Bake for 10 minutes, then let cool while you make the filling.

20 oz (2.5 packs) cream cheese, softened
1 c sugar
3 eggs
3/4 c plain greek yogurt (nonfat ok)
1 t vanilla
1 c lemon curd

Preheat the oven to 300F. Beat together the cream cheese and sugar until fluffy, then beat in the eggs, yogurt, and vanilla until smooth. Pour half of the filling into the prepared crust, dollop on half of the lemon curd, top with the rest of the filling, then with the rest of the lemon curd. Swirl the filling and lemon curd together with a knife, gently and minimally. Place on a baking sheet (to catch possible drippage) and bake for about 1 hour (no more than 1hr 15min) until the edges are set but the center is still jiggly. Turn off the oven but keep the oven door closed, and let the cheesecake cool in the oven for at least an hour. At bedtime, cover the pan with plastic wrap, and chill in the fridge overnight.

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